Sweet-And-Sour Chicken


This one has been altered ever so slightly from The Mom and Me Cookbook by Annabel Karmel.


8 ozs. diced chicken breast
2/3 cups carrot matchsticks
1 cup sliced baby corn
1 cup trimmed green beans
1 cup white rice (we opted for brown)
2 tablespoons sliced green onions
4 tablespoons vegetable oil


1½ tablespoon corn starch
1 egg yolk
1 tablespoon rice or soymilk
black pepper


4 tablespoons chicken stock
2 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons superfine sugar

  1. Cook rice according to package directions.
  2. Make the sauce by mixing together all the sauce ingredients in a bowl
  3. Beat together the batter ingredients in another bowl
  4. Dip the chicken in the batter, and then fry it in 2 tablespoons of oil over medium heat. Remove from the pan.
  5. Next, stir-fry the carrots, baby corn, and beans in the remaining 2 tablespoons of oil for 4 minutes.
  6. Add the sauce and boil for 1 minute.  Then add the chicken and green onions and heat through.
  7. Spoon a helping of sweet-and-sour chicken on top of a bed of rice.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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